I was inspired to make something special when stumbled upon a great find: a Darjeeling tea and ginger cured smoked salmon. Smoked salmon is a great item to use when entertaining- it’s chic and a staple of the anti inflammatory diet. Although, if doing Dr. Perricone’s 3 Day Diet, use unsmoked salmon as it can have higher levels of sodium.
This is a simple and elegant recipe that will impart a special feeling. Whether they’re for an afternoon snack or entertaining, someone is in for a treat!
Note: this recipe can easily be adjusted to serve more, since you’ll most likely have leftovers of the ingredients.
makes 16-18 rounds
- 2 oz. smoked salmon, thinly sliced
- ½ large English cucumber, sliced into ¼-in slices
- 2 radishes, diced
- Fresh chives, for garnish
- ½ avocado
- ½ cup plain Greek yogurt
- 1 tbl lemon juice
- Coarse salt, to taste
- Puree the avocado, Greek yogurt, lemon juice, and salt to a smooth consistency.
- Divide and layer the avocado cream, smoked salmon, radishes, and chive on the cucumber slices.
- Serve immediately.
Tip: to make the chive stay in place when garnishing, lightly dip a side in the avocado cream and it will stick.
What is your favorite healthy appetizer to serve?
Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter